Directions:
- Light a grill or broiler
- Using a fork, prick the eggplants in a few places.
- Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes.
- Transfer to a baking sheet and let cool slightly.
- Cut the stems off the eggplants and scrape off the charred skin.
- Tear the eggplants into long strips and discard the seeds.
- Transfer to a bowl.
- In a small bowl, mix the lime leaves with the lime juice, soy sauce, chile, brown sugar, garlic and lemon zest.
- Stir 3 tablespoons of the dressing into the eggplant.
- Arrange the eggplant, avocado, carrot, cucumber, cherry tomatoes and red onion on a platter.
- Drizzle the remaining dressing over the vegetables.
- Sprinkle the chives, mint and cashews over the salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.13 Kcal (562 kJ) | ||
| Calories from fat | 47.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Sodium | 690.01mg | 29% | |
| Potassium | 560.81mg | 12% | |
| Total Carbs | 18.91g | 6% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 45.4mg | 252% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.08 Kcal (247 kJ) | ||
| Calories from fat | 20.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 8% | |
|---|---|---|---|
| Sodium | 303.9mg | 29% | |
| Potassium | 247mg | 12% | |
| Total Carbs | 8.33g | 6% | |
| Sugars | 4.14g | 38% | |
| Dietary Fiber | 2.44g | 22% | |
| Protein | 2.11g | 10% | |
| Vitamin C | 7.6mg | 29% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 20mg | 252% | |
| Calcium | 20.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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